Beetroot carpaccio with burrata

5.0 3 ratings

Prep. 15 min

Total 1 h 25 min

8 portions

Ingredients

Dressing

extra virgin olive oil
70 g
white vinegar
30 g
lemon juice
15 g
Dijon mustard
½ tsp
maple syrup
10 g
dried basil
½ tsp
sea salt to taste
1 - 2 pinches
ground black pepper to taste
1 - 2 pinches

Beets

water
1800 g
raw beetroots
800 g
ice cold water to cool
rocket
60 g
burrata cheese torn into pieces
250 g
pomegranate arils (optional)
2 tbsp
pecan nuts (optional)
2 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 310.6 mg

Protein 8.8 g

Calories 923.3 kJ / 220.7 kcal

Fat 15.9 g

Fibre 3 g

Saturated Fat 5.5 g

Carbohydrates 11.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Entertaining 30 Recipes
Australia and New Zealand

Manifesto 202 Recipes
Australia and New Zealand

You might also like...

Layered meal: Broccoli pea soup, salmon and veggies

1u. 25min

Greek Broccoli with Rocket Salad Pesto and Roasted Lemon

30min

Steamed tomato pesto pull apart bread

2u. 5min

Lemon pepper chicken with zoodles (Thermomix® Spiralizer, TM5)

30min

Nourish Bowl (Diabetes)

55min

Steamed snapper with Sicilian caponata

1u. 40min

Ajvar (Red capsicum and eggplant dip)

50min

Chicken mole and avocado papaya salsa

25u.

Japanese Ramen Noodle Soup

1u. 40min

Fish with herb tahini sauce & quinoa cauli tabbouleh

35min

Creole jambalaya

1u.

Risotto pomodori with burrata

30min